One-Pan Satay Inspired Creamy Thai Chicken (Paleo, Whole30, Dairy Free)

One Pan Chicken Satay with Cauliflower Rice
One Pan Satay Inspired Creamy Chicken (Paleo, Whole30, Dairy Free)

This recipe was created out of my love for Chicken Satay and hate for cooking anything labor-intensive, like Chicken Satay (you may not think grilled, skewered meat is labor intensive, but hey -- I don't call myself "Dinner Minimalist" for nothin' ;). The sweet and salty taste of creamy nut butter with chicken is so heavenly that I couldn't NOT try to recreate it after sampling this saucy chicken treat in abundance over open-flame grills on the streets of Southeast Asia. I looked into making my own chicken satay skewers at home, but anything that requires me to marinate chicken pieces, skewer them and grill them was not realistically something I was going to make often (my tolerance for multi-step recipes is LOW). After experimenting around, I finally came up with one of my favorite minimal dinners of all time: One-Pan Satay Inspired Creamy Chicken. The best part? The leftovers are even more divine -- once left to set in the fridge, the chicken seems to soak up even more of the saucy flavor. YUM. Trust me, you'll want to make this one ASAP!

One-Pan Satay Inspired Creamy Chicken (Paleo, Whole30, Dairy Free)

  • 3 chicken breasts

  • 1 can coconut milk (400 g)

  • 1/4 cup almond butter (or peanut butter if no need for Paleo/W30)

  • 2 red bell peppers

  • Juice of 1 lime (about 2 tbsp)

  • 3 Green onion sprigs, to top

  • Salt and red pepper flakes to taste

Add coconut milk and almond butter to a deep saute pan. Add salt (about 1/2 tsp or more, depending on saltiness of the nut butter) and red pepper flakes to taste. Stir to combine and place pan over medium heat. Cut the chicken breasts into 1-inch pieces and add to pan, spreading out to coat the bottom evenly. Slice the red pepper into thin, 2-inch strips and throw over the top of the chicken (if not fully submerged in the sauce, totally fine/normal!) Simmer, uncovered, on low for 10 minutes or until chicken is cooked through. Add the lime juice and give it a good stir before serving alongside some cauliflower rice (or normal rice, if not Paleo/Whole30), if desired. Chop up the green onions and sprinkle over the top. Chao!